As Kelsie mentioned, these past few weeks have been a little crazy to say the least. Well when you’re having “one of those weeks”, this is the recipe to keep on hand. You can prepare the quiche ahead of time and pop it in the microwave for a quick and filling meal. It’s obviously ideal for breakfast, but with two different meats, eggs, and a bit of veggies, its also a satisfying lunch or dinner (break all the breakfast rules).
For time’s sake, I used a store-bought pie crust, but I’m never opposed to homemade dough if you have some free time. Another added bonus about buying a frozen crust is they usually come in pairs (a twofer, yay). This allows you to make two for a hungry crowd, or stick the second one in the freezer and re-heat it whenever your heart desires. If you’re using a frozen crust, be sure to thaw it on the counter or in the refrigerator before filling it.
Don’t let the prep and cook time intimidate you. We all know we don’t have two extra hours in the morning to casually whip up some quiche. I cooked the meat and mushrooms the night before and stuck them in the fridge so all I had to do the morning of was toss the filling in with the eggs.
I served this one for brunch alongside a fresh fruit salad, some chocolate chip muffins, and mimosas. Is it actually brunch if there aren’t mimosas? Trick question. Mimosas define brunch.
|Fresh out of the oven, puffy, and a little lop-sided 😉|
Of course there was a drizzling of hot sauce on top of my slice, and a spoonful of salsa joined the party too. We do live in Texas after all, we like to spice things up down here. If you’re into the spicier side of life as well, sub the regular breakfast sausage for hot sausage!
Any way and any time of day you serve it, this quiche is sure to satisfy.
Sausage, Bacon, & Mushroom Quiche
- 1 unbaked 9-inch pie crust
- 4 eggs
- 3/4 C half-and-half
- 1/4 tsp. nutmeg
- 1/4 tsp. black pepper
- 1/2 tsp. salt
- 3/4 C cheddar cheese
- 1/3 C sauteed sliced mushrooms
- 1/4 C breakfast sausage, cooked and crumbled
- 1/4 C bacon, cooked and crumbled
- Preheat oven to 375 degrees.
- In a medium bowl, whisk together the eggs, half-and-half, nutmeg, salt, and pepper.
- Stir the cheese, mushrooms, and meats into the egg mixture.
- Place the pie crust on a baking sheet, and pour the filling into the crust.
- Bake the quiche until the filling is puffed and starting to brown, about 45-50 minutes. You will know its done when a toothpick inserted into the middle comes out clean.
- Let the quiche cool and the filling set for about 10 minutes. Slice it up and serve!